Fudgy Oatmeal Chocolate Chip Cookie Bars
If you’re looking for a dessert that combines the comforting chewiness of oatmeal with the rich decadence of chocolate, these Fudgy Oatmeal Chocolate Chip Cookie Bars are an absolute must-try. Imagine a bar that’s soft, slightly gooey, and packed with wholesome oats and melty chocolate chips in every bite. These bars hit the sweet spot between a cookie and a brownie, making them perfect for a snack, dessert, or even a portable treat on the go.
What Sets This Recipe Apart
Unlike traditional cookie bars, these Fudgy Oatmeal Chocolate Chip Cookie Bars achieve a unique texture by incorporating sweetened condensed milk and melted butter, which create an irresistibly fudgy base. The use of old-fashioned oats adds a hearty chew, while the two types of chocolate chips—mixed into the batter and sprinkled on top—bring rich chocolate flavor throughout. This recipe is straightforward, requires minimal ingredients, and delivers big on flavor and texture, making it a guaranteed crowd-pleaser.
Ingredient Breakdown
- 1 stick unsalted butter, melted – Melting the butter ensures your bars stay fudgy and tender, offering a rich buttery flavor without greasiness.
- 1 large egg – Acts as a binder and adds moisture, helping the bars hold together while staying soft.
- 1 cup light brown sugar, packed – Provides sweetness with a subtle molasses undertone for depth of flavor.
- 1 tablespoon vanilla extract – Enhances the sweetness and adds warm, aromatic notes.
- 1 1/2 cups old-fashioned whole-rolled oats – Adds heartiness and chew, making these bars more substantial than typical cookie bars.
- 1 cup all-purpose flour – Gives structure to the bars without making them cakey.
- Pinch of salt, optional and to taste – Balances the sweetness and intensifies the chocolate flavor.
- 1 cup semi-sweet chocolate chips, for batter – Melts into pockets of gooey chocolate throughout the bars.
- Half of one 14-ounce can sweetened condensed milk (eyeball it) – This secret ingredient adds moisture and a luscious fudgy texture that sets these bars apart.
- About 1/3 cup semi-sweet chocolate chips, for sprinkling – Sprinkled on top right before baking to create a glossy, melty chocolate crust.
Equipment at a Glance
- Mixing bowls – For combining wet and dry ingredients separately.
- Measuring cups and spoons – Accuracy makes all the difference in baking.
- 9×9-inch baking pan – Perfect size for these cookie bars with just the right thickness.
- Spatula or wooden spoon – For folding ingredients together gently.
- Oven – Preheated to ensure even baking.
Fudgy Oatmeal Chocolate Chip Cookie Bars Made Stepwise
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease your 9×9-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the melted unsalted butter, brown sugar, and the large egg until smooth and glossy. Stir in the vanilla extract for that warm, inviting aroma.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the old-fashioned oats, all-purpose flour, and a pinch of salt. Stir well to evenly distribute the salt, which will enhance the overall flavor.
Step 4: Blend Wet and Dry Together
Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix, or your bars may turn dense instead of fudgy.
Step 5: Add the Chocolate and Condensed Milk
Fold in 1 cup of semi-sweet chocolate chips. Then, pour in half of the sweetened condensed milk. This ingredient is key to achieving the perfect fudgy texture, so don’t skip it or substitute it with regular milk.
Step 6: Transfer and Sprinkle
Spread the batter evenly into your prepared baking pan. Sprinkle the remaining 1/3 cup of semi-sweet chocolate chips over the top for a beautiful melty finish.
Step 7: Bake
Bake for 20-25 minutes, or until the edges are golden but the center still looks slightly underbaked. This ensures a soft, fudgy center once cooled.
Step 8: Cool and Slice
Allow the bars to cool completely in the pan before slicing into squares. This cooling time helps the bars set and makes them easier to cut.
Seasonal Ingredient Swaps
- Fall: Add 1 teaspoon of cinnamon and a pinch of nutmeg for warm spices that complement the oats beautifully.
- Winter: Toss in chopped nuts like pecans or walnuts for crunch and richness.
- Spring: Mix in dried fruit such as cranberries or cherries for a tart contrast to the sweet chocolate.
- Summer: Swap semi-sweet chocolate chips for white chocolate and add shredded coconut for a tropical twist.
Troubleshooting Tips
- Bars too dry: Make sure to use old-fashioned oats, not quick oats, and don’t overbake. The sweetened condensed milk adds moisture, so don’t reduce it.
- Bars too gooey: If you prefer a firmer bar, bake for a few extra minutes but watch closely to avoid drying them out.
- Cookies spread too much: Chill the batter for 15-20 minutes before baking to help it hold shape better.
- Chocolate chips sink: Toss chips in a little flour before folding them in to prevent sinking.
Meal Prep & Storage Notes
These Fudgy Oatmeal Chocolate Chip Cookie Bars keep beautifully at room temperature for up to 3 days when stored in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen bars at room temperature or warm briefly in the microwave for that just-baked softness. They also travel well, making them a perfect treat for lunchboxes or picnics.
Quick Questions
Can I substitute the all-purpose flour with a gluten-free option?
Yes! Use a 1:1 gluten-free baking flour blend to keep the texture similar. Just make sure your oats are certified gluten-free as well.
What if I don’t have sweetened condensed milk on hand?
This ingredient is crucial for the fudgy texture, so we recommend picking some up or making your own by simmering milk and sugar until thickened. Regular milk or cream won’t give the same result.
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips add a richer, slightly more bitter note that balances the sweetness nicely. Feel free to experiment.
How do I make these bars dairy-free?
Swap the butter with a coconut oil or dairy-free margarine and use a dairy-free sweetened condensed milk alternative. The texture will be slightly different, but still delicious.
Because You Liked This
- Browned Butter Sugar Cookies Vanilla Glaze – For another buttery, sweet treat with a luscious glaze.
- Cranberry Bliss Bars Copycat Easy Sheet Pan – If you love bars, these are a festive twist packed with cranberries and cream cheese.
Ready, Set, Cook
Now that you have everything you need to make these Fudgy Oatmeal Chocolate Chip Cookie Bars, gather your ingredients and start baking! These bars come together quickly and are perfect for sharing with friends and family or keeping all to yourself. Whether you’re an experienced baker or just starting out, this recipe is forgiving and rewarding. Bake a batch today and enjoy the perfect combination of chewy oats and melty chocolate in every bite.
With their fudgy texture, rich chocolate pockets, and wholesome oats, these bars are sure to become a staple in your baking rotation. Happy baking!
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Fudgy Oatmeal Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease your 9x9-inch baking pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the melted unsalted butter, brown sugar, and the large egg until smooth and glossy. Stir in the vanilla extract for that warm, inviting aroma.
- In a separate bowl, mix the old-fashioned oats, all-purpose flour, and a pinch of salt. Stir well to evenly distribute the salt, which will enhance the overall flavor.
- Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix, or your bars may turn dense instead of fudgy.
- Fold in 1 cup of semi-sweet chocolate chips. Then, pour in half of the sweetened condensed milk. This ingredient is key to achieving the perfect fudgy texture, so don’t skip it or substitute it with regular milk.
- Spread the batter evenly into your prepared baking pan. Sprinkle the remaining 1/3 cup of semi-sweet chocolate chips over the top for a beautiful melty finish.
- Bake for 20-25 minutes, or until the edges are golden but the center still looks slightly underbaked. This ensures a soft, fudgy center once cooled.
- Allow the bars to cool completely in the pan before slicing into squares. This cooling time helps the bars set and makes them easier to cut.
Notes
- Use old-fashioned oats to maintain the chewy texture; quick oats will make the bars dry.
- For firmer bars, bake a few minutes longer but watch carefully to avoid drying out.
- Chilling the batter for 15-20 minutes before baking can help prevent spreading.
- Toss chocolate chips in a little flour before folding them in to prevent sinking.
- Store bars at room temperature up to 3 days or freeze for up to 3 months for longer storage.
